Les Viandes du Breton is a division of the family business Breton Tradition 1944. It started with the acquisition of the Abattoir du Témis in Notre-Dame-du-Lac (now Témiscouata-sur-le-Lac) in the 1980s.
Always raising its standards, Les Viandes du Breton stands out today for its commitment to reinventing pork production through methods that respect consumer needs, animal welfare and the environment.
Rustic and organic livestock programs are at the heart of a strategy that took off in 2000, making Les Viandes du Breton the first organic and natural pork producer in North America. Its high-quality products are marketed under the duBreton brand.
DuBreton adopts its new direction (first developments, programs for natural and organic pork and pork raised without antibiotics).
DuBreton earns Certified Humane Raised and Handled® (Certified Humane®) certification.
A new visual identity for the arrival of organic and natural products at retailers.
Prepackaged, antibiotic-free products reach retail shelves.
DuBreton wins a Gaïa Award for its organic ham.
DuBreton reaffirms its stance on animal welfare (presentation as part of SIAL – discussion featuring Adele Douglass and Vincent Breton).
DuBreton commits to raising 300,000 crate-free animals.
Creation of the artwork Contellation, created from the last electric prods that are now banned from our installations.
Commitment to raising 300,000 crate-free pigs achieved and even exceeded.
DuBreton launches the new image of its "Black and White" labels.
